Ingredients

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.

2. 2

   Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.

3. 3

   Add the fresh baby spinach and chopped cilantro to the pan in batches, tossing frequently until the greens are fully wilted and significantly reduced in volume.

4. 4

   Pour in the heavy cream and stir to combine with the greens. Season the mixture with salt and black pepper to taste.

5. 5

   Use a spoon to create four small wells or indentations within the spinach mixture.

6. 6

   Carefully crack one egg into each well, keeping the yolks intact.

7. 7

   Sprinkle the crumbled feta cheese evenly over the top of the skillet.

8. 8

   Reduce the heat to low, cover the pan with a lid, and cook for 5 to 8 minutes, or until the egg whites are set but the yolks remain runny.

9. 9

   Remove from heat and serve immediately with crusty bread for dipping.